In a non-stick pan add 2 tsp of oil add the potatoes, brown them and set aside.

In the same pan brown the eggs and set aside.

Steep saffron in lukewarm milk to extract the colour and flavour.

Heat oil in a heavy-bottomed pan, add all the whole spices on a low flame. Add in the onion and sauté till turns golden brown. Add in the ginger and garlic paste, continue to sauté for 2-3 minutes. Add the slit green chillies. Now add all the spice powders and mix well. Add in the whisked curd and fry till the moisture in the curd evaporates and the oil oozes out.

Add in the browned eggs and potatoes. Sauté in the masala, ensuring that they do not break. Add in the milk and water. Add salt and mix. Simmer for 2 minutes.

The gravy should not be too watery or too dry before you layer it with the rice.